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Chocolate Fruitcake

Chocolate Fruitcake improves on a holiday classic. Chocolate chips are added to the fruit-and -nut enriched batter. Drizzled candy covers the top; candy clay berries and leaves decorate the base.

Difficulty: No Reviews


  • 1 cup dried pineapple chunks coarsely chopped
  • 1/2 cup Candied Red Cherries halved
  • 1/2 cup tart cranberries dried
  • 1/2 cup brandy
  • 9 lrg eggs
  • 1 1/2 cups light brown sugar
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3 tablespoons cocoa powder
  • 1/2 cup pecans coarsely chopped
  • 1/2 cup mini semi-sweet chocolate chips
  • 2 teaspoons lemon and orange rind grated


Cake serves 20.


Step 1

Preheat oven to 300°F. Grease and flour or use pan spray with flour to prepare pan. <</p>

Step 2

In medium bowl combine first 3 ingredients with brandy. Set aside.

Step 3

In mixer bowl beat eggs until frothy then slowly beat in sugar and vanilla until well blended.

Step 4

Add flour, cocoa powder and baking powder; mixing well.

Step 5

Stir in fruit with brandy, pecans, chocolate chips, lemon and orange rind.

Step 6

Bake 65-70 minutes or until toothpick inserted in middle comes out clean.

Step 7

Cool on rack 15 minutes.

Step 8

Gently loosen sides. Turn out of pan and continue to cool.